• 180 g wholemeal flour  
  • 150 g rolled oats 
  • 70 g cane sugar 
  • 70 g butter 
  • 1 lemon zest 
  • 5 g baking powder  
  • 1 g salt
  • 5 g Delipaste Vanilla Super  
  • 125 g low-fat yoghurt 
  • 1 egg  
  • 200g Amarena Fabbri   

Clotted Cream 

1000 g cream



Using a planetary mixer, mix together the wholemeal flour, rolled oats, Delipaste Vanilla Super, salt, sugar, lemon zest, baking powder and cold butter. Add the egg and the yoghurt already mixed with coarsely chopped Amarena Fabbri to the dough. Roll out the dough to a height of 3 cm and cut with a 5 cm round pastry cutter. Place the scones on a baking tray and bake at 180° for 25 minutes.  

Clotted cream  

Place a lidded saucepan containing the cream in an oven preheated to 85°. Leave to cook for 8-12 hours. Cool in the refrigerator and skim off the congealed cream.  


Cut the scones in half and fill with clotted cream and Amarena Fabbri.  

Altre ricette divise per